Use a spicy, not-too-sweet barbecue sauce in this beef and vegetable pie.

Ruth Cousineau
Source: EatingWell Magazine, October 1997


Recipe Summary

1 hr 15 mins
Nutrition Profile:




Instructions Checklist
  • To make filling: Pulse onion, celery and bell peppers in a food processor until finely chopped. Set aside.

  • Toast bulgur in a large dry skillet over medium heat, stirring often, until lightly browned, about 3 minutes. Transfer to a bowl and set aside.

  • Add beef to pan and cook over medium heat, breaking up clumps with a fork, until browned, 3 to 4 minutes. Transfer to a colander to drain. Wipe out the pan with a paper towel; add olive oil and heat over medium heat. Add the reserved vegetables and cook, stirring, until they start to brown, 8 to 10 minutes. Add flour and stir for 1 minute. Add broth, barbecue sauce, Worcestershire sauce and the reserved beef and bulgur. Cook, stirring, until thickened, about 10 minutes. Season with salt and pepper and set aside.

  • To make crust & bake pie: Preheat oven to 450 degrees F. Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, celery seed and parsley in a mixing bowl.

  • Combine buttermilk and canola oil in a glass measuring cup. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined.

  • Turn the dough out onto a floured surface and knead gently 7 to 8 times. Roll into an 8-inch circle with a floured rolling pin. Flour a fluted pastry wheel or a knife and cut dough into 6 triangles.

  • Spoon the filling into an ungreased 9 1/2-inch deep-dish pie pan. Arrange biscuits evenly over filling. Bake until bubbling, 20 to 30 minutes. Let stand for 5 minutes before serving.


Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days. Reheat before continuing.

Equipment: 9 1/2-inch deep-dish pie pan

Nutrition Facts

270 calories; protein 10.2g 20% DV; carbohydrates 36.2g 12% DV; exchange other carbs 2.5; dietary fiber 2.8g 11% DV; sugars 10.9g; fat 9.5g 15% DV; saturated fat 1.8g 9% DV; cholesterol 18.6mg 6% DV; vitamin a iu 325.2IU 7% DV; vitamin c 34.9mg 58% DV; folate 82.2mcg 21% DV; calcium 102.8mg 10% DV; iron 2.3mg 13% DV; magnesium 33.3mg 12% DV; potassium 390.8mg 11% DV; sodium 864.2mg 35% DV; thiamin 0.3mg 25% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
Might as well eat barbeque sauce Add the reserved vegetables and cook stirring until they start to brown 8 to 10 minutes. Anybody know how to brown green peppers onion and celery. Pros: crush was good Cons: Barbeque sauce over powered the taste. Read More
Rating: 5 stars
I have to say that I was disapointed in this dish. I rarely eat meat and I had a craving so I decided to make this. It is definitely not filling and the overwhelming flavor is the barbeque sauce. The bisquit is tough and the celery seed is too strong. There is very little texture and without some serious tweeking I doubt that I will ever make this again. Courtney Redwood City CA Read More
Rating: 5 stars
I think this recipe is fantastic. My son loves it too! Really flavorful and one dish convenience. Read More